Monday, November 7, 2011

Apple Peach Salsa for Canning

So many apples! I swear, some days I thought they were actually multiplying in my kitchen. I was getting pretty tired of the usual so I was obsessed with thinking of something new to make with them. This year was my first attempt at canning and my batch of apple butter and apple pie filling turned out pretty good so I thought I'd do something totally different. I came up with an idea for an apple peach salsa and I just couldn't wait to share it.

Since I was still new to the whole canning process, I was trying to follow recipes that had already been done because I was told that if you vary them too much, you'll risk them getting contaminated and not sealing properly. Well, I searched and searched for an apple peach salsa recipe but couldn't find anything that was even close to what I wanted. I didn't want to use tomatoes and I definitely wanted the combination of apples and peaches but there just wasn't anything out there. I finally decided that I would just have to come up with my own.

I was nervous, but after more research, I thought there would be enough acid from the vinegar and apples that they would most likely be safe. I'm not a master canner so I'm just basing this recipe on research and the experience with it. All my jars sealed great and they sat around just fine for a good 6 months before I (and my mom) at them all. I opened up the first one to taste a couple days after I canned it and that salsa tasted even better than I thought it would!

If you've never canned before, you should definitely give it a try. It's kind of like riding a bike - you're nervous at first, but once you get the hang of it, it's really easy. If you're not up to the whole canning thing, this salsa can be halved and refrigerated after cooking and cooling.

Apple Peach Salsa

9 cups peaches, diced (about 10-12 medium sized, fresh peaches or 3 - 1lb bags frozen peaches)
10 cups apples, diced (about 10-12 medium)
2 jalapeno, minced (I removed the seeds and most of the membranes so it isn't as hot)
1.5 cups brown sugar
1.5 cups white sugar
2 1/2 c apple cider vinegar
1 medium red onion, chopped
2 red peppers, finely chopped
1 TB canning salt
2 garlic cloves, minced

1. In large pot, boil onion, pepper, jalepeno and garlic in vinegar and sugar for about 5 minutes or until sugar is dissolved.
2. Add peaches and bring back to boil. Boil for 5 minutes.
3. Add apples and stir well. Boil for another 5 minutes.
4. With a slotted spoon, fill hot, sterilized jars to 3/4" head space.
5. Spoon remaining liquid evenly over jars, leaving 1/2" head space. (You'll have some left. Oh darn, you'll just have to eat it.)
6. Remove air bubbles, wipe rims and apply sterilized lids that have been simmering in hot, not-boiling water.
7. Process :

Processing time for Apple Peach Salsa in a boiling-water canner
Process Time at Altitudes of
Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Pints 20 min 25 30

8. Cool for 24 hours then make sure all your lids have sealed. They should have made that lovely little 'ping' sound after you took them out of the canner.

Makes 7 pints

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